Title: Veggie Pasta
Categories: Pasta, Posted
Yield: 4 Servings

12 oz Bow tie pasta; (see Note)
2 tb Olive oil
1/4 lb Fresh asparagus; trimmed and
-cut into 1-1/2-inch pieces
1/4 lb Snow peas; trimmed
2 md Carrots; thinly sliced
1 md Red or yellow bell pepper;
-cut into 1-inch chunks
3 md Plum tomatoes; cut into thin
-wedges
2 ts Minced garlic
14 1/2 oz Ready-to-use chicken broth
1 1/8 oz Dry Caesar dressing mix
1/4 c Grated Parmesan cheese

Cook the pasta according to the package directions; drain and place in a
large bowl. Meanwhile, in a large skillet, heat the olive oil over medium
heat and saute the asparagus, snow peas, carrots, and bell pepper for 2
minutes. Stir in the tomatoes and garlic. In a small bowl, combine the
chicken broth and dressing mix; pour over the vegetables and bring to a
boil. Reduce the heat to low and simmer for 5 to 7 minutes, or until the
vegetables are crisp-tender, stirring occasionally. Toss with the warm
pasta then sprinkle with the cheese and serve.

NOTE: If you prefer, use pasta shells or elbows ñ whatever is your
favorite. This is like a primavera pasta and a Caesar salad rolled into
one!

Recipe by: MR FOOD

Posted to brand-name-recipes by Meg Antczak on
Feb 27, 1998